This make-ahead cabbage salad is the perfect dish that only gets better with time.
Dripping with vibrant flavors from feta cheese, olives and dill, this salad is anything but bland.
Read below for our expert tips, including how to infuse olive oil with flavor.
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay
Add 3 cups water; bring to a boil over high heat.
Reduce heat to medium-low; cover and cook until tender, 20 to 25 minutes.
Drain and rinse under cold water until cool, about 1 minute.
Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay
Transfer the cooled farro to a large bowl.
Wipe the saucepan clean.
Add 1 cup oil; heat over medium heat until shimmering.
Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay
Add 12 cup almonds; cook, stirring often, until lightly toasted, 2 to 3 minutes.
Immediately pour over the vegetable mixture in the bowl.
Add 6 tablespoons vinegar; gently toss to combine.
Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay
Garnish with additional parsley and dill, if desired.
This quick-cooking farro has had the outer layer of bran stripped from it.
This cabbage salad pairs exceptionally well with vegetarian dishes like veggie burgers, tofu satay orAir-Fryer Tofu.
And it is perfect with beef, chicken or seafood.
Try it with ourAir-Fryer “Fried” Chicken ThighsorCrispy Cod Sandwich.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
